English Muffin Bread

Some days are just made for staying home and baking bread.  Today has been one of those days for me.

It's been cold, dark, and rainy outside ever since I was awakened by a screaming toddler before the crack of dawn.  As it turns out, the cold that seems to be going around lately has officially arrived at our house.  My littlest girl is fighting a fever but, thankfully, is able to rest.  Add to that the older boy is not having a much better day.  He left a bag with clothes and Christmas presents on the Metro and will likely not see it again, had to walk through pouring rain... on and on... you get the idea; he's having an anything-that-can-go-wrong-will kind of day.

So, with nothing I could do but comfort these two, I decided to make English muffin bread.  There's probably some deep psychological root meaning behind it like the memory of my stepmom baking homemade bread and that yeasty aroma in the air.  Maybe it comforted me in some way?  I'm sure it did; it must have....maybe I'm overanalyzing.

But, about this bread... it's perfect for toast. That's it!  When there is freezing rain coming down outside and I am homebound with sick and miserable children, I just want to sit and eat toast.  That's what I did, too, and it was everything I hoped it could be.  

2 3/4c warm water

1 TBSP + 1 1/2 tsp. dry active yeast

1 TBSP salt

1 TBSP + 1 1/2 tsp. white sugar

5 3/4c all-purpose or bread flour

1 TBSP butter, melted (optional)

1.  In a large mixing bowl, proof the yeast by pouring in 1 cup of the warm water and the yeast.  Allow to stand for a few minutes while the yeast gets bubbly and foamy looking.

2.  Stir in the remaining water, salt, and sugar.  

3.  Add flour 1 cup at a time, mixing after each addition.

4.  Cover bowl and place in a cool, dark place.  Allow dough to double in size.  I let mine sit for about an hour.

5.  Punch down the dough and divide equally into two prepared 8x4 loaf pans.  Cover again and allow to rise again, doubling in size.  I allowed another hour for this.  Meanwhile, preheat oven to 350°

6.  Uncover and place in preheated oven.  Bake 25-30 minutes or until lightly golden.  If desired, brush tops with melted butter 5 minutes prior to finish.

7.  Remove from oven and turn loaves out onto a wire rack.  Allow to cool completely before slicing.

Fabulous French Bread

Though I usually go the easier route and just pick up baguettes in the bakery, occasionally I do enjoy baking the bread from scratch.  If you've never made your own French bread, I recommend giving it a shot.  It's really very simple!

All it takes is a few basic ingredients, a couple hours for rising and baking, and a good stand mixer with a dough hook.  You could skip the mixer and knead the dough by hand but that's more traditional than I care to get these days.  I've done it in the past; it's not fun.  What you will absolutely love though -- the amazing aroma that will fill your house as these loaves are baking!  Mmmm...pass the butter.

Yields 2 large loaves:

5 tsp. active dry yeast

2c warm water

1 1/2 tsp. salt

5 1/4c all-purpose flour

cornmeal

1 egg white + 1 TBSP water

1.  Start with the active dry yeast in your mixer bowl; pour in the warm water and allow to stand a few minutes, until slightly bubbly.

2.  Add salt and 2c of flour.  Mix together, using a dough hook or paddle attachment on a Stir/Low setting.  Gradually add the remaining flour.

3.  Let the mixer run another 5 minutes or so, until the dough reaches a smooth, elastic consistency.

4.  Place in lightly oiled bowl, turning once to coat.  Cover with a damp cloth and set aside until the dough has risen to double its original size.  (Mine took about 1 1/2hrs.)

5.  Punch dough down and divide into two equal portions.  Remove to a floured surface, cover again, and allow to rest 10 minutes.

6.  On a floured surface, roll each ball out into a rectangle shape.  Then, from a long side, roll into a baguette shape, sealing the edges with a small amount of water on your fingertips and tapering the ends.

7.  Sprinkle a prepared baking sheet with corn meal and place the baguettes seam side down.  

8.  Whisk egg white and water together and brush lightly over the dough.  Again, cover with the damp cloth and set aside for about 45 minutes.  Preheat oven to 375*

9.  Remove cloth and bake 20 minutes.  Brush again with egg wash and bake an additional 15 minutes, or until done.  Cover with foil during the last 10 minutes or so to prevent over-browning.

                          

Make-Ahead Muffins for Baby

I've been talking about making and freezing meals for our littlest one for quite some time and, since we're having a Snow Day here, I decided today would be the day I finally started on that project and I'm so glad I did it. 

These muffins are perfect for little hands, packed with flavor, and fill the house with a wonderful aroma while they're baking!  For the baby food puree called for, I used a pouch of bananas, peaches, and mangoes.  I think I'll try blueberries and quinoa next time, or maybe pumpkin...or squash...this recipe is so easy to adjust to what's on hand:

1/2c butter, softened

1/2c brown sugar

2 large bananas, mashed

4oz. baby food puree

1/4c carrots, shredded

2 eggs, beaten

1c all-purpose flour

1/2c rolled oats

1 tsp. baking soda

1 tsp. pumpkin pie spice

1/2 tsp. salt

 

1.  Preheat oven to 375*

 

2.  In a medium bowl, cream together the butter and brown sugar until smooth.

 

3.  Add the mashed bananas, baby food puree, carrots, and eggs. Continue mixing to blend.

 

4.  Stir in the flour, oats, baking soda, pumpkin pie spice, and salt until just combined.

 

5.  Spoon the batter equally into 36 prepared mini muffin cups.

 

6.  Bake approximately 15 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack and serve. 

 

Freeze the leftovers!

Great Garlic Knots

My husband and I were first introduced to garlic knots at a really bad restaurant a few years ago.  The knots were burnt but we loved the idea of these little rolls smothered in oil and spices. 

So, I started experimenting. 
  This is one of those "semi-homemade" foods that is super easy and always devoured by everyone. 

You could make your own dough, but why?

These will be served tonight along with our easy spaghetti dinner.

1 can, refrigerated breadsticks

1/3 c. olive oil

3 TBSP minced garlic

5 TBSP grated parmesan cheese

3 TBSP fresh parsley, chopped

1 tsp. crushed red pepper

1 tsp. salt

1.  Twist each of the bread sticks into knots.

2.  Brush with garlic mixture.

3.  Bake according to the instructions on the dough can, occasionally basting with the garlic mixture.

4.  When done, brush remaining garlic mixture over rolls and serve immediately.

Mr. H absolutely LOVES these knots!!!

Our Favorite Banana Bread

I have tried alot of banana bread recipes over the years. Some were good, some were not so good. I had just about given up on finding a really great recipe for using up all those old bananas that we always seem to have lying around, until I found one that is consistently delicious every single time. Here's what you need:

2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 c. real butter, softened
3/4 c. brown sugar
2 eggs, beaten
6 or 7 overripe bananas, mashed
chopped nuts, 1/2 - 1 c. - optional

1. Combine the flour, baking soda, salt, and cinnamon in a large bowl.

2. Using a mixer, cream the butter and brown sugar. Add the eggs and bananas until well blended.

3. Stir the banana mixture into the flour mixture, until everything is evenly moist. Stir in the nuts.

4. Grease and flour, or spray, a loaf pan and add the batter.

5. Bake at 350* for an hour, give or take about 5 minutes.

6. Allow to cool for about 10 minutes before turning out onto a wire rack.





* I don't know why but banana bread always seems to taste better the next day. That's just my observation and not one that prevents us from eating it the same day at all.